Recipe by mliss29
This is adapted from Jane Kinderlehrer's Banana Pecan Tartlets, found in her Smart Cookies book. The pecans are for garnish. I had forgotten the name and that part of the recipe. I guess I just think of them as Yum.
Top Review by Lynne the Pirate Queen
These are strange little treats, but they sure taste good! Mine had a bit more texture because I used chunky peanut butter, but I actually liked the extra crunch that it gave to these. I also sprinkled half of them with mini chocolate chips, and left half plain, just to see which I liked better... but I like them both ways! Thanks for a tasty, easy way to get an "ice cream" fix without all the dairy. :)
- 1 cup banana, mashed (ripe is best)
- 1⁄3 cup sunflower seeds (I used the unsalted kind you can get at a health food store)
- 3 tablespoons peanut butter (again, health food store or Smucker's Natural)
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon cinnamon
Directions See How It's Made
- Combine all ingredients and blend well.
- Line a muffin pan with paper muffin cups.
- Place a heaping tablespoon of the mixture in each muffin cup.
- Top with chopped pecans or carob chips if you like.
- Freeze until hard. (And it's hard to wait!).
- Remove from freezer a few minutes before serving.